I don’t know about you, but when I find an exciting new (to me) ingredient, I like to drop it into as many culinary settings as I can to see what happens. Some ideas, like my “let’s make hot chocolate with red wine instead of milk!” notion, though, are rather ill-fated. Random combinations are not [...]
What started out as a basic chocolate cake became much more fragrant and flavorful with the simple switcheroo of unrefined peanut oil for butter. Using maple syrup instead of sugar intensifies both the chocolate and the peanut, and you can add your choice of spice to provide a different dimension of flavor. In the end, [...]
There’s a “new” natural sweetener in town — at least, in U.S. towns — and her name is Date Sugar.
The term “sugar” is only used to describe form and functionality in this case, however, rather than what the item is, which is simply dehydrated and ground-up dates. (Likewise, palm sugar is boiled-down and dried-out sap [...]
The holiday season is well-nigh upon us, and with it comes tinseling, caroling, and streuseling. (At least, in a Currier-&-Ives kind of way; the modern holidays are more about shopping, gift-carding, and cabbage soup dieting. I think I prefer the tintype version.)
Traditional streusel (streuen means “to strew” in German) consists of butter, flour, and sugar [...]
Technically, a sandwich is a bready dough filled with something. Hoagies, gyros, calzones, quesadillas … they all fall into the “sandwich” category. You can stuff them with veggies or meats or cheeses or herbs or condiments or whatever your tongue desires. Sandwiches are, in short, the ultimate custom dish.
In the spirit of adding to the [...]
Perhaps I’ve spent too many hours in the Caribbean sun, but I think pumpkins and coconuts should occupy a more prominent place on the American table. They both have a smooth, silky flavor, are durable to ship and easy to grow, and are endlessly versatile in sweet and savory dishes. There’s pumpkin bread, pumpkin-stuffed raviolis, [...]
Whether you’re gluten-intolerant or just want to try something new, you’ll love these very-dark chocolate cupcakes. The coconut flour is the perfect backdrop to the chocolate — it provides just enough creaminess to accent cocoa’s rich tones without getting in its way. And the teff and brown rice flours give the cakes a bit of [...]
Warm, jiggly custard is one of life’s great comfort foods…and it’s also ridiculously easy. There are more complicated kinds of custards, sure — Créme Brulée is one of my favorite desserts — but you can make this breakfast custard in your toaster oven in 25 minutes flat. Think of it as a baked omelette (or [...]
